Hi Samantha, cinnamon does tend to inhibit yeast when added directly to the dough in large quantities, which is why you'll often see breads that include a cinnamon swirl. I would recommend keeping the cinnamon to a teaspoon or less in a typical bread recipe. Yeast doughs that have a relatively large amount of sugar (10% or more, as compared to the weight of the flour) are also notoriously slow risers because sugar draws moisture away from the yeast. For this type of dough, we highly recommend our SAF Gold Instant Yeast. 

• Reply